Anglo-Indian Curry Sauce Recipe




Anglo-Indian Curry Sauce Ingredients

2 tbsp mild vegetable oil
1 cup coarsely chopped onion inch piece f, resh ginger, peele
1 1/2 lb red-ripe tomatoes, cored, quartered
1/4 cup chopped cilantro
1/2 tsp cayenne pepper
1 tsp salt
1 1/4 tsp garam masala or curry powder

A Recipe for
Anglo-Indian Curry Sauce

 

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Anyhow, the hole in the doughnut is at least digestible.

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This is a recipe for Anglo-Indian Curry Sauce from the recipe cookbook of Recipes-to-go (Ethnic)


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Anglo-Indian Curry Sauce

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Anglo-Indian Curry Sauce Directions

Heat oil in a heavy, medium-sized skillet over medium heat. Add
onions and stir-fry until onions turn caramel brown, about 12 to 15
minutes. Remove from heat. Place in a blender with the ginger,
tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to
a medium-size saucepan. Stir in garam masala or curry powder, cover,
and cook over medium heat until tomatoes loose their raw aroma, 15 to
18 minutes.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Converted by MMCONV vers. 1.50

Serves: 4

 

 

 

 

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Anglo-Indian Curry Sauce Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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